Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K20/00—Accessory food factors for animal feeding-stuffs
  • A23K20/10—Organic substances
  • A23K20/158—Fatty acids; Fats; Products containing oils or fats
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K50/00—Feeding-stuffs specially adapted for particular animals
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K10/00—Animal feeding-stuffs
  • A23K10/20—Animal feeding-stuffs from material of animal origin
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K20/00—Accessory food factors for animal feeding-stuffs
  • A23K20/10—Organic substances
  • A23K20/105—Aliphatic or alicyclic compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K40/00—Shaping or working-up of animal feeding-stuffs
  • A23K40/30—Shaping or working-up of animal feeding-stuffs by encapsulating; by coating
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K50/00—Feeding-stuffs specially adapted for particular animals
  • A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
  • A23K50/42—Dry feed
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K50/00—Feeding-stuffs specially adapted for particular animals
  • A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
  • A23K50/45—Semi-moist feed
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
  • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
  • B65D53/00—Sealing or packing elements; Sealings formed by liquid or plastics material
  • B65D53/08—Flexible adhesive strips adapted to seal filling or discharging apertures

Definitions

• the present invention relates to a pet food composition, food grains for pet food containing the pet food composition (in the present specification, also simply referred to as food grains), pet food containing the food grains for pet food, and a pet food package containing the pet food.
• Pet food has been studied in various ways so as to be eaten pleasantly by pets than before, in other words, to improve the palatability.
• PTL 1 describes granular pet food whose palatability is improved when heated.
• the granular pet food described in PTL 1 is devised such that softness and flavor of food grains are increased when heated by blending specific processed starch and fats and oils into individual food grains, but the pet food has poor visual characteristics. Therefore, it cannot be said that the pet food appeals (demand boosting) to consumers sufficiently.
• An object of the present invention is to provide a pet food composition which is capable of imparting visual characteristics to pet food to be heated before feeding and food grains for pet food, pet food, and a pet food package which are obtained by using the pet food composition.
• An embodiment of the present invention has the following configurations.
• the pet food composition according to an embodiment of the present invention is in a state of a solid which is unlikely to be deformed at room temperature and is melted when heated.
• visual characteristics can be imparted by blending the composition into the pet food to be heated before feeding.
• the thermally melting portion formed of the pet food composition of the present invention is exposed, a change in state due to heating can be visually recognized. Therefore, visual characteristics can be imparted by blending the food grains into the pet food to be heated before feeding.
• the pet food according to an embodiment of the present invention has a visual characteristic in which the food grains are melted when heated.
• the pet food package according to an embodiment of the present invention has a visual characteristic in which the food grains are melted when heated. Further, the melted food grains are unlikely to adhere to the inner surface of a container, and thus the pet food is easily taken out from the container after being heated.
• the moisture content is obtained according to the following measuring method.
• An object to be measured is pulverized using a pulverizer so as to pass through a sieve having an opening diameter of 1 mm and then used as an analytical sample.
• 2 to 5 g of the analytical sample is accurately weighed, put into an aluminum weighing dish (after the sample is dried in advance, the weight thereof is accurately weighed), dried at a temperature of 135 ⁇ 2°C for 2 hours, and left to be cooled in a desiccator. Next, the weight thereof is accurately weighed, and then the moisture content is acquired from a difference between the weights of the sample weighed before and after the drying.
• the moisture content of food grains for pet food is set to a value measured immediately after a pet food product manufactured by accommodating pet food in a packaging container and sealing the packaging container is opened after manufacture within 30 days from the date of manufacture or set to a value measured under conditions similar to the conditions described above.
• the moisture activity (Aw) is a value obtained by measurement performed on a sample prepared by pulverizing an object to be measured at a measurement temperature of 25°C using a known moisture activity measuring device.
• the measurement can be carried out using a moisture activity measuring device "Novasina IC-500 AW-LAB (trade name, manufactured by DKSH Japan K.K.)".
• An object obtained by solidifying the pet food composition to prepare a sample and adjusting the temperature of the sample is set as an object to be measured.
• the object to be measured is placed on a platform, a plunger is pressed against a central portion of the object to be measured from above to apply a load thereto.
• the stress is measured while the plunger is allowed to move downward at a constant speed.
• the maximum value of the stress during a period from the contact of the plunger with the object to be measured to the movement of the plunger by a distance of 4 mm is obtained.
• the measurement is repeatedly performed on three samples, and the average value of the maximum values is acquired. Specifically, the unit of the obtained average value is converted into newtons (N) by multiplying the average value thereof by 9.8 in a case where the unit of the obtained average value is "kgw", and a measurement value (X) (unit: N) is obtained.
• Method of preparing sample 15 mL of the melted pet food composition is poured into a cup that has an opening portion with an inner diameter of 37 mm, a bottom surface with an inner diameter of 31 mm, and a height of 23 mm, allowed to stand still at room temperature (25°C) overnight, and solidified, thereby obtaining a sample.
• the sample (25°C) produced according to the above-described method is set as an object to be measured as it is.
• the sample produced according to the above-described method is heated in a microwave, confirmed to be heated to 60°C with an infrared radiation thermometer (manufactured by SATO KEIRYOKI MFG. CO., LTD., model No.: SK-8920), set as an object to be measured immediately, and placed on a platform.
• an infrared radiation thermometer manufactured by SATO KEIRYOKI MFG. CO., LTD., model No.: SK-8920
• the sample produced according to the above-described method is kept in an electric oven whose temperature inside is maintained to 50°C so that the temperature of the sample is maintained for 4 hours, set as an object to be measured immediately, and placed on a platform.
• the pet food composition according to the present embodiment (hereinafter, also referred to as a composition (Z)) is a composition containing 5% by mass or greater of fats and oils.
• the composition in the present embodiment has a uniform composition.
• a composition formed of an oil phase and a water phase being integrated by being separated into two layers is not included in the range of the composition.
• the content of fats and oils in the composition (Z) is 5% by mass or greater, the effect of improving the palatability by blending the composition (Z) into the pet food is sufficiently obtained.
• the content of fats and oils is preferably 10% by mass or greater, more preferably 15% by mass or greater, and still more preferably 30% by mass or greater.
• the content thereof may be 100% by mass.
• the content of fats and oils in the composition (Z) is 50% by mass or greater from the viewpoint that the composition (Z) has a property of being easily cut when cooled to 10°C or lower and the composition (Z) is easily formed.
• the fats and oils contained in the composition (Z) may be used alone or in combination of two or more kinds thereof. In a case where two or more kinds of fats and oils are used, a total amount thereof may be in the above-described range.
• the measurement value (X) of the composition (Z) at 25°C during the deformation test is 0.5 N and the measurement value (X) at 60°C is less than 0.1 N. In a case where the measurement value (X) is decreased, this means that the composition has a property of being easily deformed.
• the measurement value (X) is large in a case where the composition is in a solid state and the measurement value (X) is small in a case where the composition is in a liquid state.
• the composition can be used by being blended into granular pet food.
• the measurement value (X) at 25°C is preferably 1 N or greater, more preferably 3 N or greater, and still more preferably 10 N or greater.
• the composition enters a state in which the composition is melted at 60°C or a state in which the composition is melted to the extent of being easily deformed due to the external force.
• the measurement value (X) at 60°C is preferably 0.09 N or less, more preferably 0.08 N or less, and still more preferably 0.07 N or less.
• the composition (Z) has heat resistance at 50°C.
• the expression "the composition has heat resistance at 50°C” means that the composition is unlikely to be deformed in an environment of 50°C. In a case where the composition has such heat resistance, storage and distribution can be made without using a cold reserving facility even in summer. Further, in a case where the temperature of the composition (Z) is increased by being heated, the composition has a characteristic of being in a solid state in which the composition is unlikely to be deformed up to a temperature of 50°C and of being thermally melted until the temperature thereof reaches 60°C.
• the state of the composition (Z) is drastically changed in a temperature range of 50°C to 60°C at the time of heating the pet food in a case where the composition (Z) has been blended into the pet food to be heated before feeding, it is possible to visually recognize that the pet food is heated at an appropriate temperature.
• the fats and oils contained in the composition (Z) may be vegetable fats and oils or animal fats and oils.
• the fats and oils may be used alone or in combination of two or more kinds thereof.
• fats and oils examples include palm oil, beef tallow, lard, chicken fat, milk fat, modified fat, fish oil, linseed oil, safflower oil, sunflower oil, soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, olive oil, peanut oil, cacao butter, coconut oil, and palm kernel oil.
• the composition contains at least one selected from the group consisting of palm oil, beef tallow, lard, chicken oil, milk fat, cacao butter, coconut oil, palm kernel oil, and modified fat.
• composition (Z) contains a gelling agent.
• gelling agent examples include gelatin, agar, carrageenan, pectin, locust bean gum, xanthan gum, guar gum, gum arabic, taraya gum, karaya gum, alginic acid, tara gum, and starch. These may be used alone or in combination of two or more kinds thereof.
• the gelling agent contributes to the shape retainability of the composition (Z).
• the composition (Z) contains gelatin from the viewpoint that the amount of an emulsifier to be used can be set to be small or an emulsifier does not need to be used.
• composition (Z) contains gelatin and agar.
• the composition (Z) contains a humectant.
• a humectant holds the moisture in the composition (Z) and contributes to a decrease in moisture activity.
• the humectant may be used alone or in combination of two or more kinds thereof.
• humectant examples include saccharides, glycerin, sugar alcohol (sorbitol, maltitol, or the like), and propylene glycol.
• saccharides examples include sugar, glucose (dextrose), maltose, galactose, sucrose (saccharose), fructose (levulose), and trehalose.
• the saccharides may be used in the powdery form or in the liquid form (liquid sugar).
• the composition contains at least one selected from the group consisting of saccharides, glycerin, and sugar alcohol.
• saccharides sugar or liquid sugar is preferable.
• the humectants in the composition (Z) are sorbitol and glycerin.
• the composition (Z) contains water. Water contributes to increasing the temperature of the composition (Z) by being heated in a microwave. Further, water contributes to gelation of a gelling agent.
• the water in the composition (Z) may be the moisture contained in ingredients, or water may be added to the composition separately from the ingredients.
• the composition (Z) contains fats and oils, water, a gelling agent, and a humectant.
• the temperature of the fats and oils is unlikely to be increased when the composition is heated in a microwave, but water generates heat through an interaction with the microwaves.
• the fats and oils can be melted using heat generated from water when the composition is heated in a microwave.
• a gelling agent and a humectant contribute to holding the moisture. Therefore, by heating the composition in a microwave in a state in which a gelling agent and a humectant are allowed to be contained in the composition (Z) that contains fats and oils and water so that the water is held, the composition (Z) can be rapidly melted.
• composition (Z) may contain components other than the fats and oils, the gelling agent, the humectant, and water within the range where the effects of the present invention can be obtained.
• Examples of other components include palatability improvers such as an emulsifier, a dairy ingredient, an egg ingredient, and an extract and protein hydrolyzate, a flavoring ingredient, and a coloring ingredient.
• palatability improvers such as an emulsifier, a dairy ingredient, an egg ingredient, and an extract and protein hydrolyzate, a flavoring ingredient, and a coloring ingredient.
• an emulsifier suppresses separation of the composition into a water phase and an oil phase.
• An emulsifier which can be used as a food additive can be used. Examples thereof include sorbitan fatty acid ester, sugar ester, glycerin fatty acid ester, and polyglycerin condensed ricinoleic acid ester.
• the emulsifier may be used alone or in combination of two or more kinds thereof.
• the composition (Z) contains 5% to 89.5% by mass of fats and oils, 0.5% to 10% by mass of a gelling agent, 10% to 80% by mass of a humectant, and 0% to 35% by mass of water and the total amount of the fats and oils, the gelling agent, the humectant, and the water is in a range of 88% to 100% by mass.
• the composition (Z) contains 15.0% to 61.0% by mass of fats and oils, 1.0% to 6.0% by mass of a gelling agent, 28.3% to 65.0% by mass of a humectant, and 9.0% to 22.5% by mass of water and the total amount of the fats and oils, the gelling agent, the humectant, and the water is in a range of 88% to 100% by mass.
• the composition (Z) contains 15.0% to 25.0% by mass of fats and oils, 3.0% to 6.0% by mass of a gelling agent, 53.5% to 65.0% by mass of a humectant, and 15.0% to 16.5% by mass of water and the total amount of the fats and oils, the gelling agent, the humectant, and the water is in a range of 88% to 100% by mass.
• the content of components in a solid state at room temperature is not extremely large in the composition (Z). Specifically, it is preferable that the above-described composition is satisfied under a condition that the content of sugar is 38% by mass or less and the content of sorbitol is 40% by mass or less. Further, it is preferable that the above-described composition is satisfied under a condition that the total content of fats and oils and sugar is less than 30% by mass and the content of glycerin is 10% by mass or greater.
• the above-described composition is satisfied under a condition that the composition (Z) contains gelatin and agar and the content of agar is 0.5% by mass or greater. It is more preferable that the content of agar is 1.5% by mass or greater.
• composition (Z) An example of the preferable composition of ingredients in the composition (Z) is as follows.
• the content of sorbitol is in a range of 14.0% to 30.0% by mass
• the content of glycerin is in a range of 23.5% to 65.0% by mass
• the content of water is in a range of 15.0% to 16.5% by mass
• the content of gelatin is in a range of 1.5% to 4.5% by mass
• the content of agar is in a range of 0.5% to 2.0% by mass
• the content of fats and oils is in a range of 15.0% to 25.0% by mass
• the total content of these ingredients is in a range of 88% to 100% by mass.
• the composition (Z) contains 50% to 65% by mass of fats and oils, 1% to 3% by mass of a gelling agent, 20% to 40% by mass of a humectant, and 5% to 20% by mass of water and the total content of the fats and oils, the gelling agent, the humectant, and the water is in a range of 88% to 100% by mass.
• the composition described above is satisfied because the content of fats and oils is high and the composition has a property of being unlikely to be modified and being easily cut when cooled.
• the moisture activity (Aw) of the composition (Z) is preferably 0.87 or less and more preferably 0.80 or less. In a case where the moisture activity (Aw) is 0.87 or less, excellent storability is obtained.
• the moisture activity (Aw) of the composition (Z) is preferably 0.6 or less. In a case where the moisture activity (Aw) is 0.6 or less, moisture transfer to the dried food grains is satisfactorily prevented.
• the composition (Z) can be produced according to a method of homogeneously mixing all ingredients and lowering the temperature for solidification. In a case of ingredients in a solid state at room temperature, the ingredients are heated to enter a liquid state and then mixed.
• a method of respectively preparing a water phase composition containing water, a gelling agent, and a humectant and an oil phase composition containing fats and oils, mixing the water phase composition and the oil phase composition, homogenizing the mixture, and solidifying the mixture can be used.
• the water phase composition is heated as necessary.
• the oil phase composition is heated as necessary.
• composition (Z) is blended into the pet food
• a form in which a change in state of the composition (Z) when heated can be visually recognized is preferable.
• a form of food grains (z) which have a thermally melting portion formed of the composition (Z) and in which at least a part of the thermally melting portion is exposed is preferable.
• the food grains (z) may be grains formed of only the composition (Z).
• the food grains (z) formed of only the composition (Z) are obtained by forming the composition (Z) into grains having an appropriate shape and an appropriate size.
• the composition (Z) can be formed according to a method of forming the composition (Z) into a plate shape and cutting the formed composition into a columnar shape or die-cutting the formed composition.
• both of the longest diameter and the shortest diameter are preferably in a range of 1 to 20 mm and more preferably in a range of 2 to 15 mm.
• the food grains (z) formed such that a cylindrical edible container or the inside of an edible container having a recess is filled with the composition (Z) may be used.
• the edible container is not particularly limited as long as the container can be eaten by a pet.
• the edible container can be produced according to a method of forming and burning the ingredient composition used for producing puffed grains or non-puffed grains described below. It is preferable that the edible container has a size suitable for a pet to eat.
• both of the longest diameter and the shortest diameter are preferably in a range of 3 to 30 mm and more preferably in a range of 5 to 20 mm.
• the pet food according to the present embodiment contains the food grains (z).
• the pet food may be formed of only the food grains (z) or may contain grains other than the food grains (z).
• the pet food according to the present embodiment is pet food to be heated before feeding.
• the heating means is not limited, but pet food to be heated in a microwave before feeding is more preferable.
• the temperature of the pet food when the heating is finished is preferably higher than 50°C and 65°C or lower and more preferably in a range of 55°C to 60°C.
• the grains other than the food grains (z) include solid grains in which the measurement value (X) at 60°C is 0.5 N or greater.
• the expression "the measurement value (X) is 0.5 N or greater” means that the grain is in a state of a solid which is unlikely to be deformed.
• the measurement value (X) of the solid grain at 60°C is preferably 1 N or greater, more preferably 3 N or greater, and still more preferably 10 N or greater.
• solid grains examples include dried food grains having a moisture content of 10% by mass or less, semi-moist food grains having a moisture content of greater than 10% by mass, dried vegetables, dried meat, and dried seafood.
• the dried food grains may be puffed grains or non-puffed grains.
• the "puffed grains” indicate grains obtained by forming an ingredient mixture into a granular shape and also indicate grains obtained by performing a puffing process of foaming inside the ingredient mixture.
• the "puffing process” indicates a process of generating a gas in the ingredient mixture using a technique of carrying out heating, fermentation, a chemical reaction, or pressure reduction. In the puffing process, as a gas is generated, the volume of the ingredient mixture is increased so as to have porous properties. Further, as the volume of the ingredient mixture is increased, the bulk density thereof is decreased. Before, after, or at the same time with the puffing process, “puffed grains” are obtained by forming the ingredient mixture in a granular shape. The “non-puffed grains” indicate grains produced without performing the puffing process.
• the surface of respective dried food grains is provided with a coating layer containing fats and oils and/or a palatability improver.
• the moisture content of semi-moist food grains is preferably in a range of 15% to 30% by mass and more preferably in a range of 20% to 30% by mass. Further, the moisture activity (Aw) of semi-moist type food grains is preferably in a range of 0.60 to 0.87 and more preferably in a range of 0.70 to 0.80.
• the semi-moist food grains may be puffed grains or non-puffed grains.
• the surface of the semi-moist food grain is provided with a coating layer containing fats and oils and/or a palatability improver.
• Dried vegetables are obtained by cutting ingredient vegetables, performing a pre-treatment for drying on the vegetables as necessary, and drying the treated vegetables.
• the dried vegetables are preferred by health-oriented consumers, it is difficult to obtain excellent palatability for pets.
• the palatability of the dried vegetables is improved. Further, the dried vegetables become colorful and the appearance thereof becomes more delicious.
• the content of the food grains (z) is not particularly limited, but the content thereof is preferably 3% by mass or greater, more preferably 5% by mass or greater, and still more preferably 8% by mass or greater with respect to the total content of the pet food, from the viewpoint of sufficiently imparting the visual characteristics.
• the upper limit thereof is not particularly limited and can be set by considering the nutritional balance or the like.
• the content of the food grains (z) is preferably 30% by mass or less, more preferably 25% by mass or less, and still more preferably 10% by mass or less. The content thereof may be zero.
• the form of a pet food product according to the present embodiment is not particularly limited, but a form of a pet food package formed by accommodating the pet food in a container formed of an easy-to-peel packaging material is preferable. Since the easy-to-peel packaging material has excellent release properties, adhesion of the melted food grains (z) to the inner surface of the container is suppressed. Therefore, the total amount of the heated pet food can be smoothly taken out from the container.
• Known materials can be suitably used as the easy-to-peel packaging material.
• a material having heat resistance is preferable.
• a material which can be heated in a microwave is preferable.
• Preferred examples of the material include a polymer blend of an ethylene-propylene random copolymer and linear low density polyethylene (LLDPE); a polymer blend obtained by combining a polypropylene-based resin and high density polyethylene, low density polyethylene, or an ethylene-vinyl acetate copolymer; a polymer blend, for example, random PP, PE, or PS such as polypropylene (PP) and polyethylene (PE) or polystyrene (PS) and polyethylene (PE); and a CF film (TORAY ADVANCED FILM CO., LTD.) of a special polymer composite containing a polyethylene-based polymer as a base.
• LLDPE linear low density polyethylene
• a polymer blend for example, random PP, PE, or PS such as polypropylene (PP
• the shape of the container is not particularly limited.
• the shape thereof may be a bag shape or a shape obtained by heat-sealing an opening portion of a bowl-shaped container with a packaging film.
• the pet food package is formed such that an amount of pet food to be used in one occasion is accommodated in a container.
• An amount to be used in one occasion indicates an amount of pet food to be used up in one feeding, that is, one feeding amount or an amount of pet food obtained by subdividing a part thereof.
• the container is provided with a note related to heating immediately before feeding.
• the note may be related to a heating method or a heating condition in which the temperature of the pet food is set to be a preset target temperature.
• the note may be related to the time for immersing the pet food in boiling water according to a heating method using a water bath.
• the note may be related to a rated high frequency output (wattage) according to a heating method using a microwave.
• the obtained ingredient mixture was put into an extruder and subjected to a heat treatment at approximately 115°C for approximately 2 minutes while kneading, a starch component was pregelatinized, and the mixture was puffed simultaneously with being extruded and granulated in a granular shape in an outlet of the extruder.
• the kneaded material was extruded from a (circular) hole having a diameter of 5.3 mm in a columnar shape in the outlet of the extruder, the columnar material was cut using a cutter such that the thickness thereof was set to 4 mm, thereby obtaining a granulated material.
• the obtained granulated material was subjected to a drying treatment at approximately 100°C for approximately 30 minutes using a drier, the granulated material was coated with an external additive (a mixture of fats and oils and a palatability improver), and dried food grains were obtained.
• an external additive a mixture of fats and oils and a palatability improver
• the moisture content of the obtained dried food grains was 8% by mass. Further, the hardness of the grains was not almost changed even in a case where the grains were heated at 60°C, and thus the measurement value (X) at 60°C is assumed to 300 N or greater.
• composition (Z) was prepared with the formulation listed in Table 1.
• compositions (Z) were poured into a mold, cooled to 4°C, formed into a plate shape, and cut into a square column shape using a kitchen knife. In this manner, food grains formed of the composition (Z) having a length of 10 mm, a width of 10 mm, and a height of 10 mm were obtained.
• the present example is an example in which food grains were produced without using a water phase composition.
• Fats and oils which were completely dissolved in sugar at 60° were added to the formulation listed in Table 1, and the mixture was sufficiently stirred to be mixed.
• the obtained oil phase composition was poured into a mold, cooled, and cut in the same manner as in Example 1, thereby obtaining food grains having the same shape as in Example 1.
• the measurement and the evaluation were performed in the same manner as in Example 1. The results are listed in Table 1.
• the food grains obtained in each example were heated such that the temperature of food grains was set to 60°C using a 500 W microwave.
• the melting state of heated food grains was visually observed and evaluated based on the following standard.
• the food grains obtained in each example were kept in an electric oven whose temperature inside was maintained to 50°C such that the temperature of food grains was maintained for 4 hours.
• the food grains were taken out from the electric oven, and the shape retainability of the food grains was visually observed and evaluated based on the following standard.
• the palatability was evaluated according to a method for comparing the ingested amounts using a combination of pet food Q formed of only the dried food grains obtained in Example 1 and the pet food P. The test was performed for 2 days by monitoring 20 dogs. Each pet food was fed immediately being heated to 60°C in a 500 W electric microwave.
• Example 1 Example 2
• Example 3 Example 4
• Example 5 Example 6
• Example 7 Example 8
• Example 9 Example 10
• Example 11 Example 12
• Example 13 Ingredient mixture [% by mass] Water phase composition Humectant Liquid sugar 22.5 - - - - - - - - - - - - - - - Sorbitol - 17.5 15.7 21.0 21.0 28.0 14.0 21.0 - 10.3 44.9 51.3 - Glycerin 42.5 - - 42.5 41.65 25.5 32.3 9.5 28.3 - - 4.3 - Water 15.0 22.5 21.7 16.5 16.35 16.5 21.7 12.5 9.0 19.2 27.9 22.7 - Gelling agent Gelatin 3.0 2.0 1.5 3.0 4.5 3.0 1.5 1.5 0.5 3.0 1.5 4.5 - Agar - - 0.5 2.0 1.5 2.0 0.5 0.5 - 0.5 1.5 - Emulsifier - - - - - - - - - - -
• the food grains of Examples 1 to 12 are in a solid state in which the measurement value (X) at 25°C is 0.5 N or greater and is in a melted state in which the measurement value (X) at 60°C is less than 0.1 N.
• the food grains obtained in Examples 1 to 9 had excellent meltability when heated in a microwave.
• the palatability of the pet food after being heated was improved.
• Example 10 In a case of the food grains of Example 10, the solid content remained when the food grains were heated in a microwave, and the palatability of the heated pet food was the same as the palatability of the pet food Q formed of only dried food grains.
• the food grains of Example 13 were in a state of a solid which was not melted even at 60°C, and thus the meltability using a microwave was poor.
• the palatability of the heated pet food of Example 1 was slightly superior to the palatability of the food grains of Example 13 even though the content of fats and oils in the food grains of Example 13 was higher than the content of fats and oils in the food grains of Example 1. Based on these findings, it was considered that the palatability of dried food grains was improved in a case where the food grains of Example 1 were melted when heated and were adhered to the dried food grains.

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• Biomedical Technology (AREA)
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• Physiology (AREA)
• Fodder In General (AREA)
• Feed For Specific Animals (AREA)

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• 2015
  • 2015-12-28 JP JP2015255927A patent/JP6021037B1/ja not_active Expired - Fee Related
• 2016
  • 2016-06-17 WO PCT/JP2016/068093 patent/WO2017115480A1/ja active Application Filing
  • 2016-06-17 EP EP16881460.6A patent/EP3378329A4/de active Pending
  • 2016-06-17 CN CN201680074946.XA patent/CN108430231A/zh active Pending
  • 2016-06-17 US US16/065,824 patent/US20190008184A1/en not_active Abandoned
  • 2016-12-22 TW TW105142764A patent/TWI713662B/zh not_active IP Right Cessation

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